Sesame seeds in a bowl.

How to Make Tahini

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1/2 pint 1x
  • Category: Condiment
  • Method: Mixing
  • Cuisine: Middle Eastern


Tahini, a nutty and creamy paste that is easy to make in a blender. Just make what you need. Buy sesame seeds in bulk and never worry about spoilage. Make creamy sauces, hummus or drizzle on veggies.


  • 2 cups of toasted sesame seeds, see note below
  • 1 tsp salt
  • 1/4 cup of olive oil, may use safflower, sunflower or grape seed oil


  1. Place seeds and salt in a blender or food processor.
  2. Blend or process on high, taking breaks to scrape down the sides with a spatula.
  3. Slowly add oil to encourage the seeds to blend, this takes a few minutes.  When you have a smooth paste with the consistency you like, store in an air tight container in the fridge.  Add more oil as needed.


  • If you buy hulled, raw seeds simply toast in a large skillet over medium low heat until they are golden brown and smell nutty.  Be careful not to burn it.
  • Tahini lasts 6-12 months typically in the fridge.  The oil will smell rancid when it goes bad.  If in doubt, throw it out.


  • Serving Size: 3 tbs
  • Calories: 88
  • Sugar: 0 g
  • Sodium: 118 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg